Sauces |
|
Vodka Sauce – 2025
Recipe courtesy of Ben Wozny
INGREDIENTS
PREPARATION
Fill a large pot with water, place over high heat and bring to a boil. Add a small handful salt to water and add pasta.
Note: Serves 2-4 as a main dish, or 4-6 as a side dish.
- 2 tbsp extra virgin olive oil
- 1 large shallot minced
- 2 garlic cloves minced
- ⅔ cup tomato paste
- 3 tbsp vodka
- 1 cup heavy cream
- 2 tbsp unsalted butter
- ½ cup freshly grated Parmesan
- Salt and pepper to t aste
- 16 oz. penne pasta
PREPARATION
Fill a large pot with water, place over high heat and bring to a boil. Add a small handful salt to water and add pasta.
- Cook pasta, stirring occasionally, until al dente, 6 to 8 minutes.
- Drain pasta, reserving 1/2 cup pasta water, and set both aside.
- Place a large skillet over medium heat. Once skillet is hot add oil and sauté shallots and garlic for 3 to 4 minutes, or until aromatics begin to slightly caramelize.
- Add tomato paste and stir together. Continue to stir until paste turns bright red,2 to 3 minutes.
- Deglaze skillet with vodka and stir together until vodka evaporates. Add reserved pasta water to skillet and stir together until smooth, about 1 minute. Season with salt and pepper.
- Stir cream into sauce until mixture is smooth. Reduce heat to medium-low and simmer together, about 3 to 4 minutes. Stir in butter and Parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes.
- Add cooked pasta to sauce and toss together until fully coated. Season with salt and pepper.
- Serve with more grated Parmesan and black pepper.
Note: Serves 2-4 as a main dish, or 4-6 as a side dish.
